Chicken Pot Pie Soup with Crust Crackers

Step 1

Cube the butter and put back in the fridge to make it EXTRA cold. Coldness is key!

Step 2

In a food processor, pulse the salt and flour until evenly mixed. Add in the cold butter and pulse until pea size pieces of butter remain, about 15 to 20 pulses. My dough didn’t get down to pea size pieces. At a certain point in pulses, I was scared I would over work the dough. I stopped once I felt the flour and butter were incorporated evenly, around 20ish pulses.

Step 3

Sprinkle flour evenly throughout your work surface and add an extra pile of flour on the side. Turn the dough out of the food processor bowl. Add more flour if yours looks like mine below from your flour pile on the side. I had a little trouble at first, but added flour and it helped tremendously! Continue to turn the dough out until it looks like the right consistency.

Step 4

Split the dough into two 5-inch discs and wrap in plastic. You can freeze one for later, it will last weeks if sealed tightly. I used both. Chill the dough in the refrigerator for 30 minutes. The dough will be good in the fridge for up to two days.

Step 5

Preheat the oven to 375 degrees.

Step 6

Place the dough on a piece of parchment paper. Sprinkle flour evenly on a rolling pin and roll out the dough into 12-inch rounds. It does not need to be perfect. Prick the dough all over with a fork. Place parchment paper with dough on it on a baking sheet and place in the oven. Back for about 30 minutes, until golden and crispy.

Step 7

In a saucepan, combine the milk and broth and bring to a simmer and remain.

Step 8

In a large soup pot, bring the heat to medium-high and melt the butter until foamy. I added in 1 medium chopped onion to add some flavor, since I was skipping adding in the pearl onions (I’m not a big fan). Add the garlic and cook until fragrant, about 1 minute while stirring frequently to avoid burning.

Step 9

Reduce the heat to medium, and add in the flour. Cook while stirring, until foaming for 2 to 3 minutes. Whisk in the broth mixture slowly and add salt and pepper. Bring to a boil and reduce. Cook for about 5 minutes until the mixture has thickened.

Step 10

Add the potato, carrots, pearl onions, peas, and ham and simmer for about 20 minutes until the potatoes are tender enough to easily put a fork through. Add in the chicken and cream and simmer for additional 5 minutes. Season with salt and pepper to taste and serve with the pie crust crackers.